Spiced Sweet & Tangy Mango Chutney
Delight in the vibrant flavors of summer with this traditional Indian Spiced Sweet & Tangy Mango Chutney. Bursting with the natural tartness of raw mangoes, this exquisite preserve harmonizes with the deep, earthy sweetness of jaggery or sugar, creating a sensational taste experience that dances on your tongue! Perfect as a condiment for your favorite roti, as a spread for breakfast breads, or enjoyed straight from the jar, this chutney is a beloved staple in Indian households. Each summer, we prepare batches that can last up to 8 months, making it an enduring treat for any occasion. Elevate your culinary repertoire with this must-try recipe that encapsulates the essence of Indian summer.
N/A
Servings
250
Calories
6
Ingredients
Ingredients
Raw mangoes
7-8 (Cut into halves, leaving the peel on. De-seeding optional based on the variety.)
Sugar or golden jaggery
12 cups sugar or 8 cups jaggery (Solidified form, available at Indian food stores.)
Water
2-3 cups (For cooking the chutney.)
Black cloves
3-4 (Whole.)
Cinnamon
1 small piece (Whole.)
Salt
1/2 teaspoon (To balance flavors.)
Instructions
1
Start by sterilizing 2 to 3 glass jars intended for the chutney. Ensure they are thoroughly dried before use to prevent moisture contamination.
2
Using a sharp knife, carefully cut the raw mangoes into half, leaving the peel intact. If the mangoes are soft and have no hard seed in the middle, you can skip de-seeding as this indicates they are ripe and perfect for the chutney.
3
Transfer the cut mangoes into a large, heavy-bottomed saucepan to ensure even cooking.
4
Sprinkle 8 cups of sugar or 6 cups of jaggery over the mango pieces, mixing gently to coat them evenly. Let this sit for approximately 15 minutes to allow the mangoes to release their juices.
5
Place the saucepan over medium heat and add 2-3 cups of water. Stir the mixture gently to blend everything together.
6
Once the mixture begins to boil, continually stir to prevent any sticking at the bottom of the pan. It is essential not to cover the pan during this process.
7
Add the black cloves, cinnamon, and salt into the mixture, giving it all a thorough stir to incorporate the spices.
8
After about 15 minutes of boiling, taste the chutney, adjusting the sweetness or tanginess to your preference by adding more sugar or jaggery based on the mango variety used.
9
Continue to cook for about 30 to 40 minutes, stirring frequently, until the mangoes become soft and can be easily crushed with the back of a spoon.
10
Once the chutney reaches a thick, syrupy consistency, reduce the heat and allow all excess water to evaporate. This step is crucial for preserving the chutney and preventing spoilage.
11
Once finished, remove the chutney from heat and let it cool completely at room temperature, avoiding contact with any moist surfaces.
12
After cooling, transfer the chutney into sterilized jars, seal tightly, and store in a cool, dark place at room temperature, unless the weather is exceptionally hot.
Nutrition Information
0.5g
Fat
62.5g
Carbs
1.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Sweet & Tangy Mango Chutney?
It is a traditional Indian preserve made with raw mangoes and jaggery or sugar, known for its vibrant summer flavors.
What are the primary ingredients for this chutney?
The main ingredients include raw mangoes, sugar or golden jaggery, water, black cloves, cinnamon, and salt.
Can I substitute sugar with jaggery?
Yes, you can use either 12 cups of sugar or 8 cups of golden jaggery depending on your preference.
How many mangoes are needed for this recipe?
This recipe requires approximately 7 to 8 raw mangoes.
Do I need to peel the mangoes?
No, the recipe suggests leaving the peel intact when cutting the mangoes into halves.
Is it necessary to de-seed the mangoes?
De-seeding is optional; if the mangoes are soft and have no hard seed, you can skip this step.
How should I prepare the storage jars?
Sterilize 2 to 3 glass jars and ensure they are completely dry before use to prevent contamination.
How long should the mangoes sit with the sugar before cooking?
Let the mango and sugar mixture sit for approximately 15 minutes to allow the fruit to release its juices.
What type of cookware is best for making chutney?
A large, heavy-bottomed saucepan is recommended to ensure even cooking and prevent sticking.
Should I cover the pan while the chutney is boiling?
No, it is essential not to cover the pan during the boiling process.
How much water is added to the recipe?
Add 2 to 3 cups of water to the mango and sugar mixture.
What spices are used to flavor the chutney?
The recipe uses 3 to 4 black cloves and 1 small piece of whole cinnamon.
When should I add the spices?
Add the cloves, cinnamon, and salt once the mixture begins to boil.
How long does the chutney need to boil?
The total cooking time is about 30 to 40 minutes after the initial 15-minute boil.
How do I know when the mangoes are done?
The mangoes are ready when they become soft and can be easily crushed with the back of a spoon.
What is the ideal consistency for the chutney?
The chutney should reach a thick, syrupy consistency before being removed from the heat.
Why is it important to evaporate excess water?
Evaporating excess water is a crucial step for preserving the chutney and preventing spoilage.
Can I adjust the sweetness during cooking?
Yes, taste the chutney after 15 minutes of boiling and add more sugar or jaggery if needed.
How should the chutney be cooled?
Allow it to cool completely at room temperature, making sure it does not touch any moist surfaces.
How long does this mango chutney last?
When prepared and stored correctly, this chutney can last up to 8 months.
Where is the best place to store the finished chutney?
Store the sealed jars in a cool, dark place at room temperature.
Is this mango chutney recipe vegan?
Yes, this recipe is naturally vegan as it contains no animal products.
What is the calorie count per serving?
Each serving contains approximately 250 calories.
What are the nutritional facts regarding fat and protein?
A serving contains 0.5g of fat and 1.25g of protein.
How many carbohydrates are in a serving?
There are 62.5g of carbohydrates per serving.
What can I serve with this chutney?
It is perfect as a condiment for roti, a spread for breakfast breads, or enjoyed on its own.
What role does salt play in this sweet recipe?
Half a teaspoon of salt is used to balance the sweet and tangy flavors.
Should I refrigerate the chutney?
Refrigeration is not usually necessary unless the weather is exceptionally hot.
Can I use different varieties of raw mangoes?
Yes, but you may need to adjust the amount of sugar or jaggery based on the tartness of the variety used.
Is this a seasonal recipe?
Yes, it is a beloved staple traditionally prepared during the Indian summer.